Pork Neck Goulash
Description
Of course, authentic Hungarian goulash requires beef. But this pork recipe will make your home-cooked dish very delicious. Although pork goulash isn't a classic version, it will be no less tasty.
Instructions
- 1
Step 1
1. Slice the onion into thin half-rings and sauté it in the pot where you'll be preparing the goulash (the pot should have a thick bottom). Cook over medium heat for 2-3 minutes until the onion becomes semi-transparent. Add the spices and cook for another couple of minutes, stirring constantly to blend the oil and paprika well.
- 2
Step 2
2. Trim excess fat from the meat, then cut it into cubes about three centimeters in size, and add it to the onion. Lightly sear on all sides.
- 3
Step 3
3. Add water until the meat is almost completely covered. Then add salt and bring to a boil. Reduce the heat and cook for about an hour, or slightly longer, with a loosely fitting lid, until the meat becomes tender.
- 4
Step 4
4. Peel the tomato, cut into small cubes, and add to the pork about 30 minutes before the meat is done. When the pork is ready, add cornstarch and sour cream. Add the starch gradually.
- 5
Step 5
5. Mix well and bring to a boil. Check for salt and serve.